Photo by Tom McCorkle for The Washington Post
Here, grilled zucchini is served up in an exciting new way: Rolled into bite-size bundles filled with lemon and garlic-seasoned mashed white beans, peppery arugula and floral basil. Light and fresh, the roll-ups taste of summer and are filled with garden flavors. With the substance of creamy beans, you can savor them as a snack, starter or as a spread of small plates.
Make Ahead: The zucchini may be grilled and refrigerated in an airtight container for up to 4 days before assembling. The roll-ups may be assembled up to 1 day before serving and refrigerated in an airtight container.
Trim the tops and bottoms off the zucchini, then slice them lengthwise into 1/4-inch thick slices using a sharp knife or mandolin. Set aside the outermost slices of zucchini for another use. Brush the center slices on both sides using 1 tablespoon oil and sprinkle with 1/8 teaspoon each of the salt and pepper.Preheat a grill or grill pan over medium-high heat. Grill the zucchini until tender and grill marks have formed, about 3 minutes per side.
Place the garlic onto a cutting board and sprinkle with the remaining 1/4 teaspoon salt. Using the flat side of the knife and dull edge of the blade, mash the garlic and salt together to form a paste; transfer to a small bowl. Add the beans, lemon juice and the remaining 1 tablespoon oil and 1/8 teaspoon pepper. Using a fork, smash the ingredients together to form a chunky mash.
Spoon about 1 teaspoon of the bean mixture 1/2-inch from the end of a zucchini slice. Top with a few arugula leaves and 1 small or 1/2 large basil leaf. Roll the zucchini slice up and place seam side down on a platter. Repeat with the remaining zucchini, beans, arugula and basil.
Makes 4 servings
Per serving: Calories 135; Total Fat 8g (Saturated Fat 1g); Cholesterol 0mg; Sodium 265mg; Total Carbohydrates 10g; Dietary Fiber 4g; Protein 6g; Sugar 0g